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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen Ingredients:
1 medium onion |
2 stalks celery |
4 cloves garlic |
2 teaspoons butter |
2 teaspoons flour |
5 cups vegetable stock |
1 cup creamy peanut butter |
1 (29 ounce) can pumpkin |
1/2 cup heavy cream or 1/2 cup half-and-half |
1/2 teaspoon cayenne |
1 teaspoon coriander |
1 1/2 teaspoons grated fresh ginger |
salt & pepper |
Directions:
1. Finely mince the onion and celery.
2. Either use a garlic press for the garlic or mince extremely fine.
3. Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
4. Add flour and stir for a minute or two until it's disolved.
5. Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
6. Simmer for about fifteen minutes and serve.
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